Preheat the oven to 325°F.

In a large mixing bowl, beat the butter until smooth and creamy. Add the sugar, egg, and vanilla extract and mix well. Add the flour, baking powder, and salt and beat until completely mixed. Cover the dough and refrigerate for 30 minutes.

With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while.

Place fingers on an ungreased cookie sheet about 3 inches apart. Use the back of a butter knife to make knuckle marks on the finger cookies. Slightly flatten the front of the finger to create a nail. (You can also press the almond into the nail bed and bake)

Bake 20–25 minutes, until fingers are slightly golden. Remove from the oven and let cool.

Attach almond slice fingernails to the tips of the fingers with red decorating gel.

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